I have done many cupcake recipes before but as I try to be healthy I don't usually have frosting on my cakes or icing. If you're wondering what the difference is, frosting is mostly butter based, and icing is mostly icing sugar with a little butter and milk. For mine I use nuttelex, the plant based spread to substitute for butter, and it works just as well. This orange frosting goes well with orange and poppy seed muffin, great for carrot cakes and even on vanilla cupcakes.
Orange and quinoa cakes with zesty orange frosting.
Preparation Time: 5 minutes
Makes: 1 cup of frosting
Ingredients 1/4 cup nuttelex
2 cups of icing sugar
Ring of one orange
3 tablespoons of orange juice
1 teaspoon of vanilla
Red and yellow food colouring a few drops (optional)
Beat nuttelex until light and fluffy.
Continue beating adding in the icing sugar, orange rind and vanilla.
As it mixes add in enough orange juice to achieve a thick frosting consistency.
Spoon frosting into a piping bag and twist the top. Squeeze frosting from the outside down the bottom of the bag to get rid of any air.
Place piping bag in the fridge to firm up a little about 10-15 minutes.
Frosting ready to use.
Make sure cakes are cold before you start to ice them.
Take piping bag out of the fridge and and cut off the tip.
Squeeze frosting onto cakes in a circular motion, finishing in the centre.
Place cakes on a nice serving plate and serve with morning tea, or just anytime you feel like a sweet treat.